Home made gluten free muesli

I can’t remember the last time I bought a commercially available breakfast cereal… None of them really appeal to me, not even the expensive $10-per-small-box ones, and I generally ignore that aisle in the supermarket as it is.

So I decided to make my own!

I always have various kinds of nuts and dried fruit in my cupboard, but I don’t always have oats, which is partially why Andrew showed up at my place one day with a bag of oats… he loves his oats in the morning When I made this specific muesli combination I had quinoa flakes lying around, so this recipe turned out to be gluten-free.

What you need

• Quinoa flakes
• Dried mango, chopped (organic and unsweetened)
• Pistachios, halved
• Honey
• Vanilla extract
• Dried cranberries (unsweetened)
• Shredded coconut (unsweetened)

The process

When I tried this recipe, I just threw things into a bowl without measuring anything properly. next time I make this I will measure things, but part of the fun is to just go by feel, right?

Just mix everything together and toast in a pre heated oven for ~10 minutes. Note that quinoa flakes toast faster than oats…